Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.

Preheat oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan. Bake 25 min. or until cooked through (160°F). Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over the patties.

Preheat oven to 425°F. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl; set aside. Arrange chops in 13x9-inch baking dish; brush with half of the mustard mixture. Turn chops over; brush with remaining mustard mixture. Top chops with stuffing; cover dish with foil. Bake 10 min. Meanwhile, place beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 min. or until chops are cooked through (160°F) and beans are heated through. Sprinkle with chopped fresh parsley, if desired.

Preheat oven to 350 degrees F (175 degrees C). Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Preheat oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish. Top with dressing; sprinkle with cheese and Italian seasoning. Cover with foil. Bake 1 hour or until chicken is cooked through (180ºF), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.

Preheat oven to 350 degrees F (175 degrees C). In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well. Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Preheat oven to 350 degrees F (175 degrees C). Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Preheat oven to 350°F. Place vegetables and milk in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. or until vegetables are tender, stirring occasionally. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg. Pour into greased 2-qt. casserole dish; sprinkle with cracker crumbs. Bake 30 min. or until top is golden brown and vegetable mixture is heated through.

Place potatoes and cauliflower in large saucepan. Add enough water to cover. Bring to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan. Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.

In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil. In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Preheat oven to 400°F. Toss vegetables with dressing in large roasting pan. Bake 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with cheese. Bake an additional 2 to 3 min. or until cheese is melted.